Blueberry Zucchini Bread

I had some zucchini from my mom and blueberries in the freezer, so I decided to make this Blueberry Zucchini Bread from allrecipes.com.

A certain four-year-old in this house likes to sample baked goods when they're fresh out of the oven.

3 eggs, lightly beaten
1 cup vegetable oil
3 teaspoons vanilla extract
2 1/4 cups white sugar
2 cups shredded zucchini
3 cups all-purpose flour
1 teaspoon salt
1 teaspoon baking powder
1/4 teaspoon baking soda
1 tablespoon ground cinnamon
1 pint fresh blueberries (I used frozen)

Preheat oven to 350 degrees F (175 degrees C). Lightly grease 4 mini-loaf pans. (I don't have mini loaf pans, so I used one bread pan and also made a dozen muffins.)
In a large bowl, beat together the eggs, oil, vanilla, and sugar. Fold in the zucchini. Beat in the flour, salt, baking powder, baking soda, and cinnamon. Gently fold in the blueberries. Transfer to the prepared mini-loaf pans.
Bake 50 minutes in the preheated oven, or until a knife inserted in the center of a loaf comes out clean. Cool 20 minutes in pans, then turn out onto wire racks to cool completely.

Zucchini Muffins

From allrecipes.com

2 1/4 cups all-purpose flour
1 cup white sugar
2 1/2 teaspoons baking powder (I did 2 tsp.)
1/2 teaspoon baking soda (I did 1 tsp.)
1 teaspoon ground cinnamon
1 teaspoon ground nutmeg
1/2 teaspoon salt
1/2 cup shortening (I used butter)
1/4 cup sour milk
2 eggs, lightly beaten
1 1/2 cups shredded zucchini
1 teaspoon vanilla extract
1/2 cup chopped walnuts (I omitted)
1/4 cup brown sugar

1. Preheat oven to 350 degrees F (175 degrees C). Grease and flour a muffin pan, or use paper liners.
2. In a large bowl, combine flour and sugar. Stir in baking powder, baking soda, cinnamon, nutmeg and salt. Cut in shortening until mixture resembles coarse crumbs. Make a well in the center, and pour in milk, eggs, zucchini and vanilla. Fold in walnuts. Fill muffin cups 2/3 to 3/4 full. Sprinkle tops with brown sugar.
3. Bake in the preheated oven for 15 to 20 minutes, or until a toothpick inserted into the center comes out clean. Allow to cool.

Chocolate Zucchini Cake

From allrecipes.com

• 2 1/2 cups all-purpose flour
• 2 1/2 teaspoons baking powder
• 1 1/2 teaspoons baking soda
• 1 teaspoon salt
• 1 teaspoon ground cinnamon
• 1/2 cup unsweetened cocoa powder
• 1/2 cup butter
• 1/4 cup vegetable oil
• 2 cups white sugar
• 3 eggs
• 1 teaspoon vanilla extract
• 2 cups shredded zucchini
• 1/4 cup milk
• I also added chocolate chips
  

• Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9x13 inch pan. Sift together the flour, baking powder, baking soda, salt, cinnamon and cocoa powder. Set aside.
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• Zucchini, cocoa/flour mix, and cake batter
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• In a large bowl, cream together the butter, oil and sugar until light and fluffy. Beat in the eggs one at a time, then stir in the vanilla. In a small bowl, combine shredded zucchini with milk. Beat in the flour mixture alternately with the zucchini mixture. Pour batter into prepared pan.
• Bake in the preheated oven for 55 to 60 minutes, or until a toothpick inserted into the center of the cake comes out clean. Allow to cool.
• I think this is best served on the day it is baked. After the first day, the cake was a little on the dry side.
• The original recipe also suggests frosting with cream cheese frosting.